Shredded cheese offers a convenient option for many meals, readily available in grocery stores. Its pre-portioned form eliminates the need for grating, saving time. Many consumers are curious about the differences between pre-shredded and block cheese, particularly concerning its composition and attributes. This interest often stems from observations about its texture, melting properties, or ingredients.
The Use of Anti-Caking Agents
Pre-shredded cheese commonly includes anti-caking agents, such as powdered cellulose or potato starch, to prevent the cheese strands from sticking together. These agents absorb excess moisture and create a barrier between the shreds, ensuring a loose, free-flowing product. Cellulose is a natural plant fiber, and potato starch functions similarly by absorbing moisture.
While these additives are generally recognized as safe (GRAS) by regulatory bodies like the FDA, their presence can alter the cheese’s properties. Anti-caking agents can affect how the cheese melts, sometimes leading to a less smooth or uneven melt compared to freshly grated cheese. This occurs because these agents, while preventing clumping, can also inhibit the cheese proteins from fully coalescing when heated. These agents are typically used in small quantities, often up to 2% by weight.
Beyond the Additives: Quality and Value
Beyond anti-caking agents, other factors contribute to how shredded cheese is perceived compared to its block counterpart. The increased surface area of shredded cheese, exposed to air, can lead to a milder flavor profile and faster oxidation. Oxidation can result in off-flavors, sometimes described as stale or cardboard-like. This contrasts with block cheese, which retains its natural form and often offers a richer, more authentic flavor.
The texture of pre-shredded cheese can also differ, often feeling drier or less creamy than cheese grated directly from a block. This drier texture is partly due to the anti-caking agents absorbing moisture and partly from the increased exposure to air. Pre-shredded cheese is generally more expensive per unit weight than block cheese, reflecting the added processing and packaging. A price difference of $0.15 to $0.40 per pound or more is common.
While the convenience of pre-shredded cheese is undeniable, its shelf life once opened can be shorter than block cheese. Soft shredded cheeses, such as cheddar and mozzarella, may last one to two weeks after opening, whereas harder varieties might last up to a month. This is partly due to the increased surface area, which provides more opportunities for moisture loss and microbial exposure once the package seal is broken.